Hi friends, I just finished baking these biscuits as in the last few mornings my husband has been spreading Nutella on top of each slice of orange cake, so I thought it could have been a good treat for him to have chocolate and orange biscuits for tomorrow’s breakfast!
Their consistency makes them perfect to be dipped in cold or hot milk for breakfast and I really hope you’ll enjoy the additional crunchiness given by the hazelnuts!… And if you like them to have a stronger orange flavour you can substitute part of the milk with the same amount of freshly squeezed orange juice.
SERVES: 30 biscuits
KITCHEN TO TABLE: 10min + 15min in the oven
DIFFICULTY: 
INGREDIENTS
- 300gr plain white flour
- 100gr white sugar
- 1 pinch of salt
- 40gr cocoa powder
- 100gr hazelnuts
- 100gr cooking chocolate (I used the 51% cocoa one from Lindt)
- Zests of 1 orange
- 200ml semi-skimmed milk
- 30gr sunflower oil
- 30gr olive oil
- Powdered sugar (optional)
UTENSILS
- Big Bowl
- Baking tray
- Greaseproof paper
- Biscuits cutter
- Rolling pin
Directions
- Preheat your oven at 170° (fan mode)
- Mix all your dry ingredients (also the hazelnuts and the chocolate roughly chopped), than add the liquid ones and you’ll obtain a dought that will have the same consistency as the one for short-crust pastry
- By means of a rolling pin flatten your dough until it’s 5 mm high, then cut your biscuits out of it with the cutter
- Place your biscuits on the baking tray previously lined with greaseproof paper and let them cook for 15 minutes or until a toothpick will come out clean when inserted in one of them
- Let them cool on a rack and enjoy them cold (I sprinkled some powdered sugar on them as the “made with love” stamp that I used was barely visible and I wanted them to look pretty!)
